Walnut Raisin Rolls

Best walnut raisin bread recipeIf you’ve been reading my blog, or have my cookbook The Recipe Hacker, then you know how much I love to hack recipes by removing the grains, gluten, dairy, soy and cane sugar. I’d say 90% of my recipes are inspired by foods that I’ve tried and want to make healthier!

These Walnut Raisin Rolls were inspired by two bread rolls that I’ve tasted – one from Prime 112 in Miami and one from Starbucks 🙂 Both are moist, soft and dotted with chopped walnuts and black raisins. However, both also included grains, gluten and cane sugar.

This is the perfect recipe to try if you’re new to grain-free baking, because it’s really, really simple. Just mix up the ingredients, shape into flattened golf balls and bake. Done and done. The flavor and consistency on these rolls is fantastic – I always know I have a winner on my hands when B and the kids keep reaching for more!

I love the versatility of these rolls – you could grab one for an on-the-go breakfast or snack, or serve fresh-from-the-oven at your next fancy dinner party. Enjoy!

Walnut Raisin Rolls
A Recipe by Diana Keuilian
5.0 from 3 reviews

Prep time
Cook time
Total time
Serves 20


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and lightly grease with coconut oil.
  2. In a medium mixing bowl combine the coconut oil, eggs, water, honey and vinegar. Mix until fully combined.
  3. In another medium mixing bowl combine the almond meal, coconut flour, arrowroot starch, baking soda and sea salt. Mix until fully combined.
  4. Add the dry ingredients to the wet ones and mix until fully incorporated. Mix in the walnuts and raisins.
  5. Form golf ball sized rounds of dough and flatten slightly as you place on the prepared baking sheet. Bake for 15-18 minutes, until cooked through and lightly golden on the bottom. Enjoy!

Calories: 178     Fat: 14 g     Carbohydrates: 7 g     Sodium: 99 mg     Fiber: 2 g     Protein: 4 g    

Grain free walnut and raisin rolls


  • gina April 17, 2015 at 8:52 pm

    Can you tell me why vinegar is added? What purpose does it serve?

    • Diana April 20, 2015 at 9:47 pm

      Hi Gina, I added vinegar for moistness and flavor. Happy Cooking!

      • Toni June 14, 2015 at 3:40 am

        Vinegar also causes the soda to act as leavening; soda needs acid.

  • Andrea April 18, 2015 at 1:20 am

    Just made the rolls. A hit with the whole family!

  • Allyson May 21, 2015 at 3:53 am

    Love, love, love these. They’re now my go-to healthy treat. For my taste I upped the raisins to 1/2c and today tried them with golden mulberries instead of the raisins. Always delicious. Thank you

    • Diana May 21, 2015 at 5:30 pm

      Awesome! I’m so happy that you enjoy this recipe 🙂

  • Melanie Palmer August 22, 2015 at 12:04 am

    Absolutely love these! They are delicious! 🙂

  • Elin Follin December 19, 2015 at 7:42 pm

    Hi there! I live in Sweden and tried making these rolls, but the equivalent 275 degrees Celsius seems awfully hot and burns them right away…have I calculated it all wrong? Perhaps I will try making them in 200 degrees next time!

    • Diana December 22, 2015 at 8:40 pm

      Hi Erin,

      350 F is 176 C. I hope that this helps while cooking these rolls. Happy Holidays and Happy Cooking 🙂

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